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Method

1. Place the mince in a large bowl and add the red onion, chopped parsley, garlic, olives, Gentleman’s Relish and egg. Using your hands, bring everything together until well combined. Roll into 24 walnut-sized balls and chill on a plate for 10 minutes, or longer if you have time.

2. Heat the oil in a large sauté pan over a medium heat. Add the meatballs and fry for 12–14 minutes until browned all over and cooked through. Add the tomato sauce to the pan and gently
heat until bubbling and piping hot.

3. Meanwhile, cook the orzo in a pan of boiling water, according to pack instructions, for 7 minutes. Drain well and divide between 4 shallow bowls. Top with the meatballs and tomato sauce and garnish with a few parsley leaves.